Cook bucatini pasta according to the directions until it’s al dente. Strain and set aside.
Meanwhile, add onion, carrots, olive oil, ¼ tsp salt and red pepper flakes to a heavy bottomed skillet over medium heat.
Cook this mixture for 5-10 minutes or until the veggies are beginning to caramelize. Add garlic and cook for 2 more minutes.
Using a spatula, push the veggies to the side and add the meat and another ¼ tsp salt. Let the meat cook until it’s beginning to brown and caramelize. Use spatula to break it up and mix it into vegetables. Cook for 5 minutes more, stirring halfway.
Add the tomato paste and stir it into the mixture. Cook this for 2-3 minutes or until the paste starts to darken.
Pour the wine over the meat mixture to delgaze the pan. Using the wooden spatula, scrape up all the little stuck-on bits from the bottom of the pan.
Now add the can of crushed tomatoes, another 1.4 tsp salt and stir. Put the lid on and turn the heat to medium-low. Simmer for 30 minutes, stirring every 10-15 minutes while making sure that nothing is sticking to the bottom of the pot.
Once the sauce is finished, add the butter, the cream if you'd like, and half of the grated parmesan and stir. Season with more salt and pepper if needed.
Turn the heat to low and toss in the pasta. Serve with remaining parmesan cheese and the herby whipped ricotta (from below) on top.